Looks good, but curious as to why you left the silver skin on? Is that what makes it rustic?
Don't get me wrong, because I'm learning to love Lamb, and we just cooked about 40 Lamb ribs or as they are called here the "Denver Plate" cuts. And we cooked them low and slow, hot and fast, rotissed, trimmed of the fat layer, untrimmed and any way inbetween and the sliver skin is the death knell for me.
Looking forward to the cook process, slicing and plating!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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